CHoCoLaTE Mousse

225g Bournville chocolate, broken into small pieces
A knob of butter
1 Tablespoon brandy (optional)
3 Large eggs, separated
150ml Double cream, lightly whipped
Place chocolate in a bowl over a pan of simmering water. Melt slowly, don’t allow the chocolate to become too hot
Stir in the butter, brandy and egg yolks one at a time and mix until combined
Set aside to cool slightly
Whip the egg whites until just stiff
Fold into the chocolate mixture with the whipped cream
Spoon into a glass bowl (1-litre capacity) or 6 stemmed glasses or ramekins
Transfer to the fridge to set
Dust with icing sugar